Half each parsnips and then cut each half into thirds. Toss with olive oil and sprinkle with salt and pepper.

Wrap each parsnip piece in prosciutto, coat with the egg wash, and then roll in sesame seeds.

Sprinkle with garlic powder and carefully place into the oil, cooking only a few at a time so not to lower the temperature of the oil. Each batch will need to cook for about 10 minutes, but you can check for doneness by inserting a paring knife into the parsnip, when it inserts with little to no resistance, they are ready.